Cinnamon Raisin Vegan Bread Pudding (Oil-Free, Sprouted)

Bread Pudding is classic go-to recipe for a hearty brunch or impressive dessert. This healthy, plant-based version starts with Sprouted Bread, packing nutritious whole grain fiber and protein. A dairy-free, egg-free vegan custard sauce is made following the same ratio of a traditional recipe. Enjoy this with Vanilla Chia Crème or roasted grapes for the ultimate, guilt-free breakfast.

Chef's Baking Tip: You can assemble this bread pudding the day before a brunch. Simply bake in the oven about an hour before you want to serve. This will make the ultimate, plant-based vegan brunch dish

Chef's Healthy Tip: For a fancy presentation, portion and bake this vegan bread pudding in individual ramekins. Top with toasted pecans or Pomegranate Arils for healthy, plant-based flavor

Procedure

Gather ingredients. Preheat oven to 350F

Soak cashews for at least 4 hours, or overnight, to soften.

To toast the bread: Cut bread into bite-sized cubes. Spread into a single layer on a baking sheet and toast at 350F for 10-12 minutes, until dry and crunchy. Or, if you plan ahead, leave the bread on the counter overnight to get stale.

To make the Vegan Custard: Drain the soaking cashews and place in a microwave-safe container. Add the almond milk, flax, cinnamon, vanilla, and salt. Microwave 1 - 1:30 minutes, just until steaming and cinnamon is aromatic. Pour the almond milk mixture into a blender and puree until smooth. This might take a couple of minutes, depending on how soft your cashews are.

To make and bake the Cinnamon Raisin Bread Pudding: Combine the toasted bread with the Vegan Custard and the raisins. Mix well. Pour the bread pudding into a 9x9 inch baking dish.

Cover and bake at 350F for 30 minutes. Remove the cover after 30 minutes and bake another 20-25 minutes. When bread pudding is golden brown, remove from the oven. Let rest at least 10 minutes before slicing.

Chef's Tips: This recipe for Vegan Custard follows a classic fat: milk: egg ratio of a traditional egg and dairy custard. Use it as a plant-based substitute in any recipe calling for custard. Just omit the cinnamon if you need it for a savory dish. For a fancy presentation, portion and bake this bread pudding in individual ramekins. Top with toasted pecans or Pomegranate Arils.

Who says you can't have cookies for breakfast? These healthy, vegan, gluten-free pancakes pack all of your favorite flavors of a classic oatmeal raisin cookie into a healthy breakfast, free of refined sugars or flour. Loaded with nutritious whole grains and naturally healthy fat from almond butter, this recipe is essential for your morning ritual.

Chia seeds mix with non-dairy milk to make a creamy vegan pudding in just 5 minutes. Chia is a good source of vegetarian protein and gluten-free fiber. Plus ...

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Plants-Rule (TM), Copyright 2014 by Katie Simmons. All photos, recipes, videos, and articles are property of Chef Katie Simmons unless otherwise cited. All rights reserved. Please seek the advice of a medical professional before making dietary changes.